If you’re on a gluten free diet and have never tried Ethiopian food, you are depriving yourself of a meal where utensils are replaced with injera, a thin spongy bread made from teff flour (an ancient and gluten free grain). Celiacs beware: although the tangy, crepe-like bread is traditionally made solely of teff flour, many Ethiopian restaurants mix their teff with wheat flour to cut costs, rendering a naturally gluten free item inedible for those with gluten intolerance. It’s a good thing Moya restaurant in SOMA offers gluten free injera (teff flour only) for $2 extra. Now those of us on the gf diet have somewhere to enjoy the rich and unique flavors of traditional Ethiopian food without fearing for our intestinal villi. Choose a selection of vegetarian, vegan and/or meat options to be served atop the large, flat injera and expect to get your hands dirty. Most of the items on Moya’s menu are naturally gluten free, and the wait staff can let you know which items are not safe.